Squeeze the lemon and orange juice onto the pork tenderloins

Slice the pepper length-wise and remove the seeds. Sprinkle the pork with salt and black pepper and add the bell peppers

Lay a strip of parma ham on a plank and place a tenderloin and bell pepper on it. Roll it all up and fasten with a cocktail toothpick and a sage leaf

Heat oil in a pan and cook the meat on high heat for approximately 3 -4 minutes

 Melt the butter on a low heat. Add to it the lemon and orange juice along with the cane sugar. Cook until reduced. Stir every once in a while